Ham and Pea Fettuccine is a creamy pasta with juicy baked ham and sweet peas blended in sour cream and Parmesan cheese. This recipe is very similar to a tetrazzini, but much easier to put together. It is definitely one of my favorite comfort meals with all of the flavors of a ham dinner rolled into one simple dish. Move over marinara and Alfreda sauces! There’s a new pasta dish in town! 😉
Looking for another amazing pasta recipe that is easy and delicious? Try my self-saucing Garden Veggie Pasta!
How to make Ham and Pea Fettuccine
Ham and Pea Fettuccine is a wonderful way to use up some of that leftover ham from the holidays. Canned ham also works very well in this recipe. There are a lot of ways to get creative with this pasta dish, so feel free to experiment. One of my favorite variations is swapping out the peas for broccoli florets. The addition of mushrooms is delicious, too.
Equipment Used
Ingredient List
The ingredients used in Ham and Pea Fettuccine are very easy to find. Shredded Parmesan cheese can usually be found in the cheese section of your grocer’s deli department.
For a lighter version of this recipe, you can use gluten-free fettuccine and light sour cream. I wouldn’t substitute the Parmesan cheese, however; because this cheese adds a nutty, tangy flavor to the dish that can’t be duplicated with inferior cheeses.
- Pasta – fettuccine, butter
- Ham – leftover baked ham or canned ham works best for this recipe
- Vegetables – frozen sweet peas (thawed), garlic
- Cream Sauce – Parmesan cheese, sour cream, pepper
Recipe Preparation
- If using leftover baked ham, chop into bite-sized thin pieces. If using canned ham, break up the ham using a fork.
- Separate the cloves from the head of garlic. Peel the cloves and then mince into very small pieces.
- In a large sauté pan, melt 2 tablespoons butter. Add garlic and ham and sauté until garlic is fragrant and ham is slightly roasted on the sides, about 3 to 5 minutes. Add the peas and cook just until heated, about another minute. Take pan off of burner and cover until ready to use.
- Bring 4 to 6 quarts water to a rapid boil. Add a teaspoon of salt. Place fettuccine into the boiling water. As the pasta becomes flexible, fold it into the water until it is completely covered by the water. Cook until pasta is tender, about 15 minutes. To check for doneness, take out a noodle and cut the end. Pasta should no longer be hard. Drain fettuccine and pour into a large mixing bowl. I use a super-sized metal bowl for recipes that require heavy mixing of a lot of ingredients.
- Add 1 stick of butter to the hot fettuccine and mix until butter has completely melted.
- Add sour cream and Parmesan cheese to the fettuccine and blend until well combined. Stir in pepper.
- Gently fold in ham and pea mixture, or you could place the pasta on a serving plate and spoon the ham and peas on top.
Ham and Pea Fettuccine
Ingredients
- 2 Tbsp butter
- 2 cloves garlic minced
- 1 1/2 cup ham chopped (baked or canned)
- 1 cup frozen peas thawed
- 12 oz fettuccine
- 1/2 cup butter softened
- 1 cup Parmesan cheese shredded
- 8 oz sour cream
- 1/2 tsp pepper
Instructions
- In a large sauté pan, melt 2 tablespoons butter. Add garlic and ham and sauté until garlic is fragrant and ham is slightly roasted on the sides, about 3 to 5 minutes. Add the peas and cook just until heated, about another minute. Take pan off of burner and cover until ready to use.
- Bring 4 to 6 quart water to a rapid boil. Add a teaspoon of salt. Place fettuccine into the boiling water. As the pasta becomes flexible, fold it into the water until it is completely covered by the water. Cook until pasta is tender, about 15 minutes.
- Drain fettuccine and pour into a large mixing bowl. Add 1 stick of butter to the hot fettuccine and mix until butter has completely melted. Add sour cream and Parmesan cheese to the fettuccine and blend until well combined. Stir in pepper. Gently fold in ham and pea mixture, or you could place the pasta on a serving plate and spoon the ham and peas over the top.
Notes
Nutrition
